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Recipe by Naomi Nachman

Spinach and Feta Stuffed Mushrooms

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Spinach and Feta Stuffed Mushrooms
Dairy Dairy
Medium Medium
8 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Soy
40 Minutes
Diets
- Vegetarian - Pescatarian - Low Carb

These are my favorite ingredients all rolled up into one fantastic dairy recipe for Shavuos. My family loves feta cheese in salads, with pasta, or with this winning combo of spinach and mushrooms. Serve this dish with a nice chilled Late Harvest Riesling. The saltiness of the feta and the sweetness of the wine are a perfect marriage of flavors.

Ingredients

Mushrooms

  • 8 portobello mushrooms, cleaned and gills removed

  • 1 cup cherry tomatoes on the vine

  • 1 tablespoon Gefen Olive Oil

  • salt, to taste

  • pepper, to taste

  • 1/4 cup Gefen Panko Crumbs

  • 1 tablespoon chopped fresh parsley

  • 2 tablespoons Parmesan cheese

Stuffing

  • 2 tablespoons Gefen Olive Oil

  • 1 medium onion, diced

  • 1 and 1/2 teaspoons kosher salt, divided

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 2 tablespoons butter

  • 1 (24-oz./680-g.) bag frozen chopped spinach, defrosted

  • 1/2 cup heavy cream

  • black pepper, to taste

  • 8 ounces (225 grams) Ta’amti Feta Cheese, drained and crumbled

Wine Pairing

Teperberg Impression Late Harvest Riesling

Directions

Prepare the Mushrooms

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and coat with cooking spray.

2.

Place portobello mushroom caps and tomatoes on baking sheet; drizzle with one tablespoon olive oil and season with salt and pepper. Roast for 15 minutes. Set aside. Do not turn off oven.

3.

In a small bowl, combine panko, parsley, and Parmesan cheese. Set aside.

Prepare the Stuffing

1.

Heat olive oil over medium heat in a large frying pan. Add onion and 1/2 teaspoon salt, and sauté for five to eight minutes, until lightly browned.

2.

Add garlic and butter and sauté for an additional two to three minutes. Add spinach and cook until the liquid cooks off, about five to eight minutes.

3.

Add heavy cream and season with remaining one teaspoon salt and pepper. Stir in feta and roasted tomatoes.

4.

Divide the stuffing among the portobello mushroom caps and top with the seasoned panko mixture. Return to oven and roast for 15 minutes.

Credits

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

Recipe tags

aussie gourmet bread crumbs breadcrumbs feta naomi nachman roasted tomatoes Shavuos spinach stuffed mushrooms sweet and salty
Spinach and Feta Stuffed Mushrooms

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